Through all the milestones of life – birth, breastfeeding, parenting choices, weight management, relationship rise and decline – I try to remain non-judgemental and realise that everyone has their own path to walk, but every year, around this time (early February) my inner judge and jury come out in full force when I walk through the supermarkets and see ‘pancake mix’ sold in single use plastic bottles.
I’m sorry. I really am. I can’t put my judgemental face away right now.
Our local supermarket has a huge display of pancake mix today. It’s £1 for a bottle that makes 6 pancakes. SIX.
The ingredients are: Wheat Flour, Sugar, Palm Oil, Whey Powder (Milk), Dextrose, Dried Egg Yolk, Salt, and you’ll need to add oil for cooking.
Yay for the unnecessary deforestation. Not to mention the plastic that ends up in landfill.
(See, I told you this makes me all judgey! )
If you were to, oh, I don’t know, make your own pancake mix your ingredients would be flour, eggs, milk, salt and a bit of oil. Then you mix it together. My three year old can do it!
And to make six pancakes? Your ingredients – assuming you don’t go for caged hen eggs or the cheapest possible flour – will cost you the grand sum total of 27p. A little over 1/4 the cost of those ‘convenient’ little bottles. If you’re going all out luxury and putting two eggs in the batter, you’re still looking at 35p for six pancakes.
The only time I can imagine justifying buying pancake mix is if you’re hiking, carrying your week’s food with you and you wanted to make pancakes one morning, on an open fire, high up in the mountains. And even then I’m not convinced.
Okay. I’m going to step off my pedestal and give you the pancake recipe I’ve been making since I was a child, since my mom took us high up into the mountains (by car) to make pancakes on a camping stove in the snow.
Some pancake recipes call for one egg, some for two. I like doing two with savoury pancakes as it makes them a bit thicker, and sturdier, and better for holding something like ham and cheese or chicken mayo. One egg is fine for holding sugar and cinnamon or chocolate spread or similar light fillings. Or, hmmm… bananas, cream and caramel.
The recipe below is for 6 pancakes which is generally enough for the three of us. You can double or triple or x100 it without much effort – just increase the mixing time.
If you’re not sure how to cook a pancake, the best way of learning is seeing, so have a look at these youtube videos!
- 100g plain flour
- 1 or 2 eggs
- 300 or 280g milk (depending on how many eggs you use)
- 10g (1tbs) vegetable oil
- a pinch of salt
- Cinnamon, sugar and lemon juice to taste
- Add all the ingredients into a bowl and whisk. It's easier if you use a whisk or an electric beater, but even a fork will do it eventually. Mix till it's all combined and you have a runny, smooth, lump free batter.
- If you're using a Thermomix®, mix for 10 seconds/speed 5
- Turn the stove up to a medium high heat, and pour into a frying pan enough batter to cover the base. I use a standard sized soup ladle, about half full for each pancake.
- Let it fry for a minute or so, till the edges start to brown, then use a spatula or flip over and cook the other side for about 30 seconds
- Tip the pancake onto a plate and sprinkle cinnamon, sugar and lemon juice over
- Repeat till you've used up all the batter
- Having added oil to the batter, you shouldn't have to add any to the pan, but pans differ, so if the batter sticks add a dash of oil.
- I use brown sugar because I prefer it, but it's also really nice with castor sugar
- If you really don't know how to cook pancakes, there are hundreds of videos on youtube that can help you.
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